Tokwa Rebosado

Ingredients

• 1 cup mashed tokwa (soybean curd)
• 4 eggs, beaten
• 1/4 cup flour
• 1 1/2 teaspoon salt

Procedure

• Add flour and salt to the beaten egg. Blend well.
• Add the mashed tokwa. 
• Drop in hot oil, one tablespoon of the mixture at a time.
• Serve with ketchup. Makes 4-6 servings.

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Ground Steak Rolls

Ingredients
Filling:

• 1/2 kilo gluten

• 2 tablespoons onion

• 2 tablespoons oil

• 1 tablespoon parsley

• 1/4 cup ketchup

• 3 tablespoons flour

• 1 teaspoon pepper

Pastry:

• 4 cups pastry flour

• 1 tablespoon dry yeast

• 1/3 cup warm water

• 2 tablespoons sugar

• 1 teaspoon salt

• 3/4 cup milk

• 1 egg

• 1/4 cup shortening

Procedure

• Mix all the ingredients for the filling.

• To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and mlk; add unbeaten egg and soften yeast, add flour to a stiff dough.

• Knead dough on the floured board until smooth.

• Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter.

• Place 2 tablespoons filling and cover with another round dough.

• Seal edges and brush with milk.

• Allow to rise until dough doubles in bulk, about 45 minutes.

• Bake at 400ºF., 12 to 15 minutes.

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Patola with Gluten

Ingredients

• 4 fresh young patola (luffa or sponge gourd)

• 1 onion, minced

• 1 cup gluten, cut in strips

• Salt to taste
• Optional: Sotanghon

Procedure

• Peel the patola, divide lengthwise into pieces 1 cm. thick.

• Saute the garlic in hot fat until golden brown.

• Add onions and gluten and 1/4 cup of water.

• Let it boil, then add the patola and salt.

• Continue cooking until done, adding more water if necessary.

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Gluten Mechado

Ingredients

• 2 1/2 cups sliced gluten

• 1 cup quartered potato

• 1 cup sliced onions

• 1 1/4 cups chopped tomatoes

• 1 teaspoon salt

• 2 teaspoons pimiento

• 1/4 cup soy sauce

• 1 cup water

Procedure

• Braise gluten and potato in cooking oil.

• Place in a saucepan and add the rest of the ingredients.

• Cover and cook over low heat until one-half of the liquid has evaporated.

• Makes 5 to 6 servings.

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Bland Vegetarian Apritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• Frozen peas

• 3 segments garlic, crushed

• 1 medium-size onion, sliced

• 3/4 cup tomatoes, chopped

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil for sauteing

• Salt to taste

• Cornstarch or bread crumbs (optional)

Procedure

• Saute garlic, onion, peas and tomatoes.

• Cook until tomatoes are well done.

• Add soy sauce. Simmer.

• Add gluten, potatoes, carrots, and peas.

• Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.

• Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.

Good for 6-8 servings. 1/2 cup per serving.

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Gluten in Egg Gravy

Ingredients

• 3 cups gluten cubes

• 1 teaspoon crushed garlic

• 2 cups finely sliced tomatoes

• 1/2 onion, sliced

• 1 3/4 cups water

• 1 egg beaten

• 1 1/2 teaspoon salt

• 2 tablespoons oil

Procedure

• Fry gluten cubes lightly in hot fat. Set aside.

• Saute garlic and onions. Add tomatoes and let simmer for 5 minutes.

• Bring to a boil and season with salt.

• While mixture is boiling, stir in the beaten egg vigorously.

• Serve hot - 6 servings.

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How to Prepare Soymilk

Formulate your own soy milk. Drink and enjoy its refreshing taste. You can be sure of its quality protein and zero cholesterol.

Ingredients

• 2 cup fresh soybeans

• Water

• Salt to taste

• Sugar to taste

Procedure

• Soak soybeans in water for at least 6 hours. Rinse thoroughly.

• Grind soybeans or blend with water at high speed.

• Extract soybean milk by squeezing, using cheese cloth (katsa).

• Add water to soybean milk to make 8 cups of liquid.

• Cook soy-milk in a kettle over medium flame. Bring to a boil, stirring occasionally.

• Lower fire and keep kettle uncovered. Simmer for at least an hour.

• Add salt and sugar to taste.

• Let cool. Serve hot or cold.

Good for 6 person. 3/4 cup per serving.

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Vegetarian Apritada/Afritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• 1 medium-size bell pepper, squared

• 3 segments garlic, crushed

• 1 medium-size onion, sliced

• 3/4 cup tomatoes, chopped

• 2 tablespoons soy sauce

• 2 tablespoons vegetable oil for sauteing

• Salt to taste

• Cornstarch or bread crumbs (optional)

Procedure

• Saute garlic, onion, pepper and tomatoes.

• Cook until tomatoes are well done.

• Add soy sauce. Simmer.

• Add gluten, potatoes, carrots, and peas.

• Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.

• Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.

Good for 6-8 servings. 1/2 cup per serving.

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